This hearty dish features Ontario steak, and uses local, Ontario whipping cream to create a creamy sauce married with tagliatelle, one of the most popular pastas in Italy. Tagliatelle is often sold in little nests, an alternative method for drying the pasta, rather than hanging it, and its appearance gives the dish a more elevated look. Tagliatelle is made with egg (one egg per 100g of flour, if you’re curious), and is a highly absorbent pasta perfect for bold, heavy and creamy sauces like this pizzaiola, an Italian-style sauce made from tomato and oregano. Cook up this delicious dish for your loved one - or yourself, to have a fine dining experience in the comfort of your own home!
Trim any visible fat from steak and then slice thinly across the grain into 1-inch (2.5 cm) long pieces; place in bowl. Add half of the oregano and salt and the red pepper flakes; toss to coat.
In a large, non-stick skillet, heat butter over medium-high heat and brown beef, in batches if necessary, then remove to plate; set aside.
Add wine to skillet and bring to a simmer for 1 minute. Add garlic and anchovies and cook, stirring for about 1 minute to soften. Add tomatoes, breaking up with back of spoon, and remaining oregano and salt. Bring to boil; reduce heat and simmer for 10 minutes. Add cream, simmer for about 5 minutes or until thickened slightly. Stir in browned beef, parsley and capers to heat through.
Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until al dente. Drain well and return to pot. Pour in sauce and stir to coat well. Serve in large shallow bowls.
Top 5 Nutrients: Selenium 143%DV, Niacin 63%DV, Manganese 34%DV, Vitamin K 29%DV, Vitamin C 25%DV.